Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle

Pumpkin Chai Pots de Crème are a baked custard dessert made with pumpkin purée, chai concentrate, and a water-bath bake for an ultra-smooth texture. Finished with a crisp pumpkin seed brittle, this fall dessert is refined, make-ahead friendly, and made for holiday menus and a smaller crowd.

Course Dessert

Cuisine American

Keyword baked pumpkin custard, canned pumpkin recipes, chai custard, chai dessert sauce, creamy baked custard, fall custard recipe, make ahead fall dessert, pepita brittle, pumpkin chai dessert, Pumpkin Chai Pots de Crème, Pumpkin Pots de Crème, pumpkin seed brittle, water bath custard

Prep Time 20

Cook Time 50

Chilling 4

Total Time 5 10

Servings

Calories 392kcal

Author Cathy Pollak

Equipment

3-quart (2.8 liter) saucepan Large enough to warm the cream mixture without scorching.
mixing bowls For whisking the yolks and sugar until pale and smooth.
large fine mesh sieve Catches any scrambled bits for a perfectly silky custard.
six 6 - oz. (175 ml) fluted ramekins or any 6 oz ramekins. This is the size that matches the baking time correctly.
baking dish (12x16-inch) (30x40 cm) or roasting pan. Wide enough to hold all ramekins for the water bath.
small nonstick pan Helps melt sugar evenly for the brittle.
parchment paper or foil. For spreading brittle thin before it sets.

Ingredients

Custard:

1 cup (240 ml) heavy whipping cream
1 cup (240 ml) whole milk
¼ cup (60 g) packed light brown sugar
6 large egg yolks room temperature
¼ cup (50 g) granulated sugar
½ cup (120 g) pumpkin purée
⅓ cup (80 ml) chai concentrate
2 tsps (2 g) orange zest
1 tsp (5 ml) vanilla extract

Pumpkin Seed Brittle:

⅓ cup (67 g) granulated sugar
¼ cup (60 ml) water
½ cup (70 g) pepitas (pumpkin) seeds
butter for the parchment paper

Instructions

Begin by making the custard. In a 3-quart (2.8-liter) saucepan over medium heat, warm the heavy whipping cream, whole milk, and light brown sugar until the sugar dissolves, about 3 minutes. Remove from the heat.
1 cup (240 ml) heavy whipping cream, 1 cup (240 ml) whole milk, ¼ cup (60 g) packed light brown sugar
In a mixing bowl, whisk the egg yolks until light yellow. Add the granulated sugar and whisk until blended.
6 large egg yolks, ¼ cup (50 g) granulated sugar
Slowly whisk one-fourth of the warm cream mixture into the egg mixture to temper the yolks. Add it gradually to prevent scrambling. Continue whisking while slowly adding the remaining cream mixture. Whisk in the pumpkin purée, chai tea concentrate, orange zest, and vanilla extract until smooth. If there is any hint of cooked egg, strain the custard through a fine mesh sieve and add the orange zest after straining instead of before.
½ cup (120 g) pumpkin purée , ⅓ cup (80 ml) chai concentrate, 2 tsps (2 g) orange zest, 1 tsp (5 ml) vanilla extract
Divide the custard among six 6-ounce (175 ml) ramekins. Set the ramekins in a 12 × 16-inch (30 × 40 cm) roasting pan at least 2 inches (5 cm) deep. Place the pan in the oven and pour in boiling water until it reaches halfway up the sides of the ramekins.
Bake at 325°F (165°C) until the custards barely jiggle when gently shaken, 45 to 50 minutes. Lift the ramekins out of the water bath and cool on a rack for 30 minutes. Chill until completely cold, 4 to 6 hours. Cover once cold.
To make the brittle, melt the granulated sugar and water in a small nonstick frying pan (6 to 8 inches, 15 to 20 cm) over medium-high heat, stirring until the sugar dissolves, 1 to 2 minutes. Cook without stirring, shaking the pan often, until the mixture reaches a deep amber color, 5 to 10 minutes.
⅓ cup (67 g) granulated sugar, ¼ cup (60 ml) water
Remove from the heat and stir in the pepitas. Immediately pour the mixture onto buttered parchment or foil and spread thin with a spatula.
½ cup (70 g) pepitas (pumpkin) seeds, butter
Let the brittle cool until firm, about 10 minutes. Break into shards for serving. Store airtight if not using immediately.

Notes

Warm the cream mixture gently so it does not simmer. Overheating increases the chance of scrambling the yolks.
Temper the yolks slowly. Rushing this step creates grainy custard.
Always strain if you see even tiny cooked bits. The texture depends on it.
Don’t overbake. When the centers barely jiggle, they’re done. Firm custards will set too stiff once chilled.
For the brittle, cook the sugar to deep amber, not pale gold. Under-cooked syrup won’t harden properly.
Spread the brittle thin. Thick pieces won’t shatter cleanly on top of the custard.
Add brittle only at serving time so it stays crisp.

If you’re making this Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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